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pudding Recipes
(Chronologically Listed)
Stripy Pudding
*open the can of rice and divide evenly between the serving dishes.
Divide the crunchy oat cereal between the glasses and arrange the pear slices on top.
Place a spoonful of yogurt on top and decorate with a sprig of washed mint optional.
Notes: a delicious, quick dessert, ideal for children to make.
Strawberry Pudding
Mix eagle brand milk with water;, beat well.
Add pudding mix and beat.
Put in refrigerator for 15 minutes.
Add cool whip and mix well.
In a large 3 quart bowl, spoon 1/4 of the pudding, top with 1/4 of strawberries and 1/4 box of vanilla wafers.
Alternate layers ending with pudding.
Garnish top with 6 crushed vanilla wafers and a few strawberries.
Randy rigg.
Sticky Ginger Pudding
Mix the golden syrup and stem ginger syrup together and spoon into the base of a lightly greased 1.2 litre 2 pint pudding basin or mould.
Cream the st ivel golden churn and sugar together in a bowl until light and fluffy.
Gradually beat in the eggs, then fold in the flour and ginger, adding a little milk to make a soft, dropping consistency.
Spoon into the basin over the syrup.
Cover with a double layer of pleated, greased greaseproof paper and secure with string.
Place the basin in the top half of a steamer over a saucepan of boiling water.
Cover with the lid and steam for about 1.5 hours, or until the pudding is risen and cooked, topping up the boiling water regularly.
Turn out onto a warmed serving plate and spoon over extra syrup and chopped ginger.
Serve with custard, ice cream or yogurt.
Sticky Toffee Pudding With Warm Toffee Sauce
Cook the toffee sauce: stir the cream, molasses and brown sugar together in a large saucepan.
Heat over medium heat, stirring, until the bronw sugar is dissolved.
Simmer gently, uncovered, for 30 minutes.
The sauce will reduce slightly.
Prepare the pudding: postition an oven rack in the middle of the oven.
Preheat the oven to 350 degrees.
Butter the loaf pan of your choice.
Line the bottom of the pan with wax paper and butter the paper.
Put the dates and water in a medium saucepan and bring to a boil.
Remove from the heat and set aside to cool while you prepare the pudding.
Sift flour and salt together and set aside.
Put the butter in a large bowl of an electric mixer.
Add the garanulated sugar and beat at medium speed until the mixture lightens in color and looks fluffy, about 1 minute.
Add the eggs and vanilla and beat until smooth, about 30 seconds.
Decreas the speed of the mixer to low and ;mix in the flour mixture just until flour is incorporated.
Pres any lumps out of the baking powder and gently stir it into the date mixture.
Mix the dates and any liquid into the cake batter.
Pour the batter into the prepared loaf pan and bake 35 minutes.
Gently touch the cake; it should feel firm.
If the cake is not firm, bake another 5 minutes.
Reduce the oven heat to 250 and pour 3/4 of a cup of the warm toffee sauce over the top of the cake and bake another 25 minutes.
The cake will sink slightly in the middle.
Remove the cake from the oven and let the cake cool in the pan.
To serve: slice, pour warm toffee sauce over the top and then pour a bit of heavy cream over top of that.
Deeee-licious!
Sticky Chocolate Pudding In The Microwave
Beat the margarine, sugar and eggs together until soft and evenly mixed.
Stir in the melted chocolate then fold in the flour and ground almonds and then the marmalade.
Transfer to a shallow microwave-safe 1 litre dish and cook on medium for 5 minutes.
Serve warm dusted with icing sugar and accompanied by creme fraiche or vanilla ice cream.
Sticky Toffee Pudding 2
Preheat oven to 325 degrees.
Grease a 13 x 9 x 2-inch baking pan.
Line bottom with waxed paper or parchment.
Grease paper.
Place date pieces in a pot with water and bring to a boil.
Stir in soda and set aside.
Cream butter then add sugar and beat until creamed.
Continue beating, adding eggs 2 at a time, mixing until fluffy, add vanilla.
Mix in flour and baking powder, alternating with dates.
Bake in a 325 degree oven until firm, about 40-45 minutes, cool in pan on a wire rack.
Invert cake onto rack; remove paper; invert cake again.
Cover and chill.
Cut out triangles.
Cover with sauce.
Warm to order-1 minute in microwave.
For sauce, add last 4 ingredients together and boil 3 minutes.
Garnish with caramelized pears and dried pear chips.
Sticky Toffee Pudding
Soften the butter in a large mixing bowl, then add the sugar; cream them until pale and light.
Sift the flour and baking powder onto a plate.
Beat the egg with a little flour, into the creamed mixture.
Continue beating for a few minutes before mixing in the rest of the flour.
Flour the dates lightly and chop finely.
Put into a bowl and pour the boiling water over them.
Mix in the baking soda and the vanilla.
Gradually blend this mixture into the batter, mixing in well.
Transfer to an 11-by-7-inch, lightly greased cake pan, spreading out evenly.
Bake in a 350-degree oven for 40 minutes.
To make the toffee sauce, melt the butter in a small saucepan and add the sugar and the cream.
Simmer gently for 3 minutes.
Cut the hot pudding into squares and cover with the sauce.
Place under a hot broiler until it bubbles.
Take care, as it burns easily.
Serve at once.
Sticky Rice (Thai Rice Pudding)
Soak rice for several hours in warm water.
Then steam for 25 minutes.
Prepare coconut milk, water and sugar.
Cook liquid until boiling.
Add steamed rice, stir well, and cover.
The rice will absorb the liquid.
Best served warm serve with slices of mango or make custard for topping.
Custard: mix all in blender.
Put in 7″ pie plate and steam, or use steamer tray and pie pan in rice cooker.
Steam about 10 minutes or until set.
Steamed Syrup Suet Pudding
Grease a 1 litre pudding basin then spoon 4 tablespoons of syrup into the base.
Mix the flour, breadcrumbs, suet and baking powder in a large bowl then add the remaining syrup, egg and milk, mixed with the bicarbonate of soda and beat thoroughly until evenly mixed.
Transfer to the pudding basin and cover with buttered greaseproof paper and then foil.
Steam for 2 hours until risen and firm to the touch.
Serve with lashings of custard!
Steamed Pear Pudding With Blueberry Sauce
Butter a 9 by 4-inch ceramic bowl or a 4 cup pudding basin with 2 tablespoons of the butter.
Peel, halve, and core pears.
Rub with lemon juice to prevent discoloration.
Set in a 4 cup glass measure or souffle dish and cover tightly with microwave plastic wrap.
Cook at 100 percent for 3 minutes.
Put remaining ingredients, including 1/4 pound butter cut into pieces, in the workbowl of a food processor.
Remove pears from oven and add them to processor.
Blend to a smooth mixture.
Pour into prepared bowl.
Cover tightly with microwave plastic wrap.
Cook at 100 percent for 9 minutes, until set.
Remove from oven.
Pierce plastic with the tip of a sharp knife and cover top of bowl with a heavy plate; this will keep the pudding hot.
Let stand for 15 minutes.
Unmold pudding onto a serving plate.
Serve warm.
Steamed Pear And Cranberry Pudding
Core and dice pears to equal 1 cup.
Combine with cranberries.
Sift together flour, soda and salt.
Add fruit and mix well.
Combine hot water with molasses and stir into dry ingredients.
Pour into greased 1-1/2 quart mold; fill only 2/3 full to allow for expansion during cooking.
Cover with lid or greased foil.
Place on rack in deep kettle.
Add poiling water to come halfway up side of mold.
Cover and simmer 2 hours or until toothpick inserted in center comes out clean.
Cool mold on wire rack 10 minutes.
Loosen pudding and invert onto serving plate.
Serve warm or cold with butter sauce.
Butter sauce.
Combine butter sugan and half-and-half.
Cook and stir until sugar is dissolved.
Always be sure to use ripe pears.
Steamed Raspberry Pudding
Grease well and flour 2 quart mold with tight cover.
Onto piece of waxed paper, sift together flour, soda, baking powder and salt.
In mixing bowl, beat sugar, butter, egg and milk.
Stir in flour mixture; beat until smooth.
Stir in berries.
Pour into mold.
Cover.
Place mold in large saucepan; add boiling water to saucepan to come half way up side of mold.
Cover saucepan; steam for 1 hour.
Steamed Panettone Pudding Pt 2
Per serving: 291 calories kcal; 17g total fat; 52% calories from fat; 7g protein; 26g carbohydrate; 121mg cholesterol; 62mg sodium food exchanges: 0 grainstarch; 1/2 lean meat; 0 vegetable; 1 1/2 fruit; 3 fat; 0 other carbohydrates.
Posted by chef on September 20th, 2009 under pudding, steamed | Comment now »Steamed Lamb Pudding
Mix all the diced lamb with the spices in a large bowl and leave preferably overnight.
Heat a pan and add a little clarified butter.
Add the chopped onion and sweat off.
Add the meat and brown lightly.
Add the flour.
Pour over boiling stock and orange juice.
Stir in well.
Add all the dried fruit, coriander, orange zest and garlic and season.
Add the sugar and lemon juice.
Bring to the boil, place a tight fitting lid on top and cook for around 90 minutes.
When the dish is cooked transfer to a bowl and leave to cool.
This dish is best prepared several days ahead so that the flavours have time to intensify.
Make the suet pastry.
Roll out thinly and line small pudding moulds.
Pack in the meat, fruit and sauce.
Seal well and steam for 90 minutes until the pastry is cooked.
Turn out and serve.
This dish is delicious served with braised red cabbage and steamed cheese and chive potatoes.
Steamed Plum Pudding
Sift the flour.
Prepare and combine the suet, raisins, currants, and citron.
Dredge lightly with some flour.
Resift the remaining flour combined with the nutmeg, cinnamon, mace, sale and sugar.
Combine the above ingredients.
Add the egg yolks, cream, brandy, and bread crumbs.
Whip the egg whites until stiff.
Fold the egg whites lightly into the mixture.
Pour the batter into a large, well greased mold.
Steam for 6 hours.
Remove from heat, let cool and pour the applejack over the pudding.
Cover and store for several hours.
Heat through in a double boiler over, not in, at least one hour before serving.
Steamed Persimmon Pudding With Brandy Sauce
To prepare the pudding, butter the lid and sides of a 2-quart pudding mold use about 2 tb dust with about 2 tablespoons sugar.
Prepare a heavy, deep pot for steaming by placing a trivet or small rack on the bottom of the pot.
Place the unfilled mold on the rack and pour in enough water to come half way to two-thirds up the mold.
Remove mold and bring water to a simmer while preparing pudding.
Peel persimmons and puree in food processor or blender.
Combine raisins and plump in brandy.
Place persimmon puree in a large mixer bowl, add sugar and butter, and beat together.
Sift together flour, baking soda, salt and spices.
Fold the dry ingredients into persimmon puree by hand, mixing well.
Add pecans and raisin mixture.
Gradually stir in cream, mixing thoroughly.
Whip egg whites to soft peaks.
Fold them into the pudding and pour into the prepared mold.
Secure lid.
Tap pudding on the counter several times to break up any air bubbles.
Carefully lower mold into the simmering water, placing it in the center of the pot so steam circulates around the mold.
Cover the steam pot.
Simmer for 2-2.1/2 hours over low heat, checking to maintain an even water level while steaming the pudding.
The pudding is done when a skewer inserted in it comes out almost clean.
Cool in pan until pudding shrinks from sides of pan, about 15 minutes.
Invert on a serving platter.
Prepare brandy sauce by melting the butter and sugar together in the top of a double boiler.
When melted, cook for an additional minute.
Cool slightly.
Beat the egg in a small bowl, then whisk it into the melted butter.
Whisk in brandy.
Either serve immediately or keep warm over hot water.
Persimmons have a nectarlike quality that keeps this.
Steamed Persimmon Pudding
Blend together the persimmon pulp, milk, butter and vanilla.
Sift flour, measure, and sift again with sugar, soda, salt and cinnamon.
Combine the liquid ingredients with the dry ingredients, and stir in the raisins and nuts.
Pour into a well-buttered 6-cup mold.
Cover tightly with a buttered lid.
Place the mold in a deep pan, using a rack or inverted perforated foil pan to keep the mold out of the water.
Pour boiling water into the deep pan just up to, but not touching, the mold.
Cover tightly and keep the water simmering; add boiling water as necessary.
Steam the pudding for 1 hour 45 minutes to 2 hours, depending upon the size and shape of the mold.
The pudding is done when a toothpick comes out clean.
Cool about 10 minutes before unmolding.
Serve warm, with hard sauce.
Notes:
: difficulty: easy.
: time: 10 minutes preparation, 2 hours steaming.
: precision: approximate measurement ok.
:: marianne evans: tektronix, wilsonville, oregon, usa: marianne@tekecs.
Gwd.
Steamed Fig Pudding
Beat margarine and oil until soft.
Add sugar, egg yolks, milk, and vanilla gradually.
Put figs and apple through a grinder or chop.
Add sprinkles of candied lemon and orange peel, pecans, orange rind, cinnamon, cloves, ginger, bread crumbs, and baking powder.
Whip until stiff, reserve egg whites, and fold into mixture.
Pour into a greased oven-proof bowl and steam slowly for 4 hours.
Steamed Bread Pudding
In the top of an oiled double boiler, mix the brown sugar and raisins.
Remove crusts from bread, butter the slices on one side, and then cut them into 1/2 inch cubes; you should have about 2 cups.
Place the cubes on top of the brown-sugar mixture.
Immediately loosen the edges of the pudding with a rubber spatula and invert onto a 12 inch round platter with a lip.
Arrange any stray raisins decoratively around the edge of the platter.
Serve warm.
Steamed Chocolate Pudding With Cream Sauce
Cream butter, and add sugar gradually, then add the well beaten egg.
Sift flour with baking powder and salt, and add alternately with milk to first mixture, then add chocolate which has been melted over hot water.
Turn into buttered mold.
Cover tightly, and steam two hours.
Serve with cream sauce.
Cream sauce: 1/4 cup butter 1 cup powdered sugar 1/4 cup heavy cream 1/2 teaspoon vanilla.
Cream butter and sugar, add vanilla, and stiffly beaten cream.